I was asked to schedule an easy recipe for the post-US-Thanksgiving crowd and, boy, did this fit the bill! I love carrot salad and I always have a ton of carrots from my CSA–and they are really the best carrots, crunchy and extra sweet! This worked out well for me as I’d accidentally pre-dressed a Thanksgiving salad I’d made. No one ate any of it (had green beans, too) and the next day it was soggy and gross. We usually have leftovers on Friday and I was able to whip up this salad in probably 5 minutes. Quick dressing to which I added probably another teaspoon or so of vinegar to give it a bit more acidity and shredding carrots with the shredder disc on my food processor = perfect!